A guide to modern cookery

rich cream. Season with table-salt and a pinch of castor sugar, and deepen the tint of the royale with a few drops of vegetable red. Strain through tammy, thicken with one egg and four yolks, put into moulds, and poach. 212—FRESH PEAS OR ST. GERMAIN ROYALE Cook one-half lb. of fresh, small peas in boiling water with a bunch of chervil and a few leaves of fresh mint. Pass through a sieve, and dilute the resulting purée (in a saucepan) with two-fifths of its volume of the liquor it has been cooked in and one-fifth of cream. Add a little sugar, the necessary salt, one egg, and two yolks. Pass through a fine strainer, and poach in well-buttered moulds. 213—VARIOUS ROYALES Royales may also be made with leeks, celery, &c., the procedure being as follows:— Finely mince six or seven oz. of the chosen vegetable; stew the same gently and thoroughly in butter, and strain through tammy. Add to the resulting purée three tablespoonfuls of Béchamel, one-fifth pint of cream, two eggs, and four yolks. Put into large or small moulds, and poach. _Remarks._—In order that these royales may have the required delicacy, I should urge the reader not to exceed the prescribed quantities of eggs and yolks, these being so calculated as to exactly produce the density required. 214—THE DIVIDING-UP OF ROYALES When the poaching is done take the mould or moulds out of water, and leave the royale to cool in them. Do not turn out the moulds whilst the preparation is hot, as it would surely scatter. It only assumes the necessary solidity for being divided up by means of the aggregation and contraction of its various constituents during the cooling process. _If the royale has been poached in small moulds_, slightly trim the cylinders of _royale_, divide them up laterally into discs, and stamp them uniformly with a plain or indented fancy cutter. _If the royale has been poached in large moulds_, withdraw it from these, and place it on a serviette; trim the tops, cut into half-inch slices, and stamp with small, fancy cutters of